Cooking Instructions
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Step 1
Press the
Tofu (1 pckg)
and cube it.
Step 2
In a large bowl, mix
Soy Sauce (5 mL)
,
Ginger Garlic Paste (5 g)
,
Chili Sauce (5 mL)
,
Chili Sauce (2 mL)
, and juice from
Lemon (1)
. Taste and add additional
Salt (to taste)
if needed.
Step 3
Add the cubed tofu to it and toss to combine. Let it sit for about 30 minutes to an hour. Preheat your oven to 350 degrees F (180 degrees C).
Step 4
Place tofu on a baking sheet and bake in the preheated 350 degrees F (180 degrees C) oven for about 30 to 40 minutes turning once in the middle.
Step 5
While the tofu bakes, heat
Olive Oil (5 mL)
in a medium saucepan and add
Cumin Seeds (as needed)
. Add
Quinoa (210 g)
and
Water (600 mL)
.
Step 6
Bring the water to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Step 7
Heat
Olive Oil (5 mL)
and add
Cumin Seeds (as needed)
. Add
Broccoli Florets (350 g)
and
Soy Sauce (5 mL)
and cook until broccoli is tender. Taste and season with
Salt (to taste)
.
Step 8
Place quinoa in a bowl and toss with
Olive Oil (5 mL)
,
Lemons (to taste)
and
Salt (to taste)
. Top with tofu, brocolli, sliced
Avocados (2)
and chopped
Tomatoes (2)
for garnish. Serve.
